A few weeks ago my dad sent me a link to an article about Yorkshire pudding and while I had vague memories of eating them at my grandmother's house it had been YEARS and YEARS so I thought it would be fun to give them a go for my parents birthday dinner. Yes... you read that right, more birthdays.
Fun little side story - my parents birthdays are the 24th and 25th of April. Mason and G's due dates were the 24th and 25th of April (Mason on my dad's bday, G on my mom's) and they ended up coming 8 days early on the 16th and 17th. Weird, right?!?!
Anyway, I was a little bit skeptical of how simple Yorkshire appeared to be and so I read up a bit on how to get the most rise, ordered some turnover pans (which I didn't even know were a thing!) and got to baking.
I really can't stress enough how SIMPLE these were. They're not really a pudding and they're not really a bread. They're not even really a turnover. It's hard to explain but they're delicious! I served mine with pot roast and gravy and everyone loved them. I'm not sure I'll be able to do a roast again without them!
Here's What You'll Need...
- 6 eggs
- 1 1/2 cups + 4 teaspoons flour
- 3/4 teaspoon Kosher salt
- 10.5 oz 2% or skim milk
Here's What You'll Do...
1) Mix the eggs, flour, salt and milk together. Cover in an airtight container and refrigerate for up to 3 days (at least overnight)
2) The next day, pour a little bit of vegetable oil into each of the popover wells and let that heat up in the oven while it preheats to 450 degrees.
3) Divide the batter between the 12 wells and bake for 20-25 minutes. Next time, I'll lower my rack since the tops of mine got SUPER tall and a little bit toasty
4) Serve warm with roast and gravy.
Sidenote: I used this recipe for my roast and then just took the au jus, put it in a pan, heated it to bubbly and then whisked in a cornstarch slurry (cornstarch and cold water) to thicken it. SO GOOD! I served it with mashed potatoes and these carrots.
If you make these I'd love to hear what you think!
I don't see link for roast, can you link it? Thanks!
ReplyDeleteYou forgot to mention the most important rule of making Yorkshire Puddings, do not open the oven door until they are done!!! Under no circumstances!! Unless you want to start all over again.
ReplyDeleteI have made them a few times and always feel like a bit of a super hero to get them right. My grandmother, as most do, made the best ones!
Yes, yes, YES!!!! These look delicious and BEAUTIFUL!
ReplyDeleteI always thought Yorkshire pudding, was pudding. Who knew!!
ReplyDeleteWe love Yorkshire pudding's here and have them most weekends on a roast dinner. Yours look so good! I sometimes struggle to get them to rise. They are so good with a roast but as a child we used to have leftover one's with jam and cream.
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